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Literature summary extracted from
- Thermal and high-pressure inactivation kinetics of polyphenol oxidase in victoria grape must (2005), J. Agric. Food Chem., 53, 2988-2994.
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 1.10.3.1 | additional information | the enzyme needs to be inactivated in wine production from grape must, since it causes undesirable color and turbidity modifications, which can change the stability and organoleptic characteristics of grape juice and musts, overview | Vitis vinifera |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 1.10.3.1 | additional information | inactivation of the enzyme in freshly prepared grape must under high hydrostatic pressure of 100-800 MPa, combined with moderate temperature (20-70°C), or atmospheric pressure conditions in a temperature range of 55-70°C, pressure and temperature act synergistically, except in the hightemperature-low-pressure region where an antagonistic effect is found, kinetics of thermal inactivation, overview | Vitis vinifera |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 1.10.3.1 | Cu2+ | copper-containing enzyme | Vitis vinifera |  |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 1.10.3.1 | Vitis vinifera | - |
ssp. satiVa, var. Victoria | - |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 1.10.3.1 | juice | grape must | Vitis vinifera | - |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 1.10.3.1 | polyphenol oxidase | - |
Vitis vinifera |
| 1.10.3.1 | PPO | - |
Vitis vinifera |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.10.3.1 | 25 | - |
assay at | Vitis vinifera |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.10.3.1 | additional information | - |
inactivation of the enzyme in freshly prepared grape must under high hydrostatic pressure of 100-800 MPa, combined with moderate temperature (20-70°C), or atmospheric pressure conditions in a temperature range of 55-70°C, pressure and temperature act synergistically, except in the hightemperature-low-pressure region where an antagonistic effect is found, overview, thermal inactivation of PPO in a biphasic model | Vitis vinifera |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.10.3.1 | 5 | - |
assay at | Vitis vinifera |
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Release 2023.1 (January 2023)
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